Chicken-and-mushroom ragù pie

Chicken-and-mushroom ragù pie

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  • 6
  • Easy
  • 20 minutes
  • 30 minutes
  • Blankbottle Sigh of Relief 2016


  • 2 T butter
  • 2 T olive oil
  • 6 baby leeks, chopped
  • 6 brown mushrooms
  • 3 cloves garlic, minced
  • 1 t thyme
  • 1 cup cream
  • 1 cup chicken stock
  • 1 roast chicken, broken into pieces
  • sea salt and freshly ground black pepper, to taste
  • Top with either:
  • 400 g puff pastry
  • roasted smashed baby potatoes in duck fat
  • mashed sweet potato and wilted kale

Cooking Instructions

Heat the butter and oil in a large cast iron or ovenproof pan. Add the leeks and cook over a medium heat until soft.

Tear the mushrooms into pieces and fry until golden brown. Add the garlic and thyme and cook for 1 minute. Add the cream and stock and cook for 4 minutes. Add the chicken and warm through.

Top with your desired topping and bake at 180°C for 20–25 minutes.

Cook's note: Make a double batch of this chicken ragù to serve a few times during the week – there are three different topping options for you to change it up.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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